SCHOOL LUNCH: RECIPE FOR SUCCESS INCLUDES MORE LOCAL PRODUCE, LESS SUGAR
By Jet Burnham | j.burnham@mycityjournals.com
Farm to Cafeteria Table
Once they finally mastered the symbiotic balance between fish and plants in their innovative aquaponic garden, Jordan Academy of Technology and Careers students cultivated enough lettuce to stock two high school cafeteria salad bars for a few days in May.
“Nutrition services provided funds for it, so the goal is to always be able to produce some type of food for the district,” JATC teacher and Jordan School District Farm to School Coordinator Margaret Ward said.
Produce from the school’s south campus two-acre garden has also been utilized for the district’s summer meal service.
“This is really the first season that we’re using the produce that we produce in our grow boxes in the schools,” Ward said. “Yesterday we were over at Columbia Elementary and we served cucumbers that we had grown in the garden at our building. And our edamame is going to be ready next week, so we’ll serve the edamame, as well.”
Occasional state-sponsored farm-to-school initiatives, such as Squash Hunger Day (held in July) and Apple Crunch Day (held in October), provide locally grown squash or apples for every student in participating schools. However, Jordan School District Dietician Katie Cole would like to incorporate fresh local produce in all 30,000 meals served each day in the district’s 64 schools. Despite her enthusiasm, she admits it’s not currently feasible.
Continued page 10
zucchini at Squash Hunger Day at Majestic Elementary Arts Academy. (Doug Flagler/JSD)
A Commitment to Faith-Based Care at Holy Cross Hospital – Jordan Valley
By: Rev. Dr. Godwin Nnamezie
At Holy Cross Hospital – Jordan Valley, and in all our Holy Cross Hospitals along the Wasatch Front, we have a steadfast commitment to caring for the mind, body and spirit of our patients, families and employees. To fulfill this commitment, we pay particular attention to how we serve through our actions, decisions and behaviors.
As Market Mission Director with 20 years of Mission experience at CommonSpirit Hospitals, I have had the unique privilege of working alongside our leaders, employees and providers, ensuring we integrate our mission, vision and values in all we do. Through my work, I strive to make the hidden presence of Christ seen, heard and felt through every interaction we have with one another and those we serve.
Being part of our Holy Cross Hospitals means serving within a faith-based ministry, where our employees are invited to live out their life purpose in a unique and powerful way. Everyone has something inside them that propels them forward, that gives them drive, that leads them and that they want to share with others – this is what it means to be powered by faith!
The hospital can be a frightening environment for so many of our patients, as well as a high-stress work environment for our employees. Being a faith-based ministry means we continue to expand our spiritual care program. The program allows for our hospital chaplains to help alleviate fears and stresses by providing emotional and spiritual care support and ministry.
As a Holy Cross Hospital – Jordan Valley patient, receiving faith-based care simply means you can expect compassionate, healing care delivered by those who are guided by and committed to the ideals and beliefs of our founders, the Sisters of the Holy Cross, and our ministry.
A quick look at our faith-based roots that run deep here in Utah shows that the Sisters of the Holy Cross accomplished feats of great worth and permanence during their years of service. There are generations of our patients who encountered the Sisters and received care from them at our Holy Cross Hospitals. It is so humbling to listen to their stories and first-hand accounts that left such an impact on their lives.
The strength of the pioneering Sisters was their willingness to serve their God
Care with a mother’s touch.
and the sick and needy, no matter the race, creed, or economic status. The Holy Cross Sisters’ legacy of courage, passion, life purpose, dedication, selflessness and regard for their fellow human beings are many and beautiful – and one we strive to uphold.
While the theme of faith and service rings true throughout our hospital walls, it also extends out into the community through collaboration with our partners. Our community health needs assessment and community benefit program help us better understand our communities so we can work to improve the health of the people we serve.
It is my hope that you when you walk through our hospital doors or interact with us in the community that you feel our commitment – powered by faith, fueled by humankindness – to you and our community.
Learn more about the services, care providers and mission-driven work of the Holy Cross hospitals and CommonSpirit Health at www.holycrossutah.org.
As CommonSpirit Health, we make the healing presence of God known in our world by improving the health of the people we serve, especially those who are vulnerable, while we advance social justice for all.
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Rev. Dr. Godwin Nnamezie Market Mission Director Holy Cross Hospitals
From using crockpots and air fryers to ordering groceries and meals from third party delivery services, we all strive to lessen the time it takes to put a meal on the table. New York Post reports “Americans spend more than 400 hours a year in the kitchen.”
Linda Lederman, a kitchen competence coach and graduate of Rouxbe Cooking School and the Institute for Integrative Nutrition, provides tips and tricks when it comes to meal prepping and time-saving hacks in efforts to continue the vital practice of having dinners around the table. Lederman said, “Research shows that when you have a sit-down family meal, your kids do better in school, they have better communication skills, they have better social skills, and believe it or not, they're less likely to abuse illegal substances.”
What’s her first tip to reclaiming the dinner table? Evaluating your schedule. This includes your spouse’s schedule and your children’s schedule too. Once you identify your timeframe allotted for your meals in a given week you can then start planning out your meals whether it be for an open evening allowing a more time-intensive meal, or a quick turnaround night of needing to repurpose leftovers from the night before. Lederman emphasized that “each family will have a different lifestyle, there is not a one size fits all.”
In efforts to meet the needs of your schedule, Lederman suggests using a variety of time savers including:
• Meal prepping. This is where you prepare ingredients so you can quickly use them throughout your week. Examples Lederman shared include prepping lettuce (paper towel in bowl, washed lettuce, then covered with another paper towel and lid to absorb moisture) so that it’s ready to eat throughout the week for salads, burgers and
Meal prepping tips and tricks
By Holly Curby | hello@hollycurby.com
sandwiches; and cooking hamburger meat to use throughout the week in tacos, spaghetti sauce and in a casserole. This helps avoid having to prepare items before each meal.
• Sheet pan dinners, one pot meals or crockpot meals. All of these methods require minimal cooking steps and equipment needed, therefore saving time cleaning up at the end of the meal.
• Batch cooking. This is where you make at least double of a recipe so that you can quickly pull it out to use at another time. This method is used for breaking down into smaller portions for your family to be able to grab and go as needed, or even to freeze for future use.
When it comes to freezing items, Lederman suggests freezing foods such as broths (fish broth or chicken broth), soups, and even sauces like tomato sauce and pesto sauce which she recommends repurposing by putting on chicken breasts, adding to a turkey bacon sandwich, or even putting in a pasta. “Avoid freezing vegetables though,” Lederman cautions, “and make sure you put freezer foods in small portion sizes so when you pull them out you aren’t having to eat them for days.” Smaller portions of broth and sauces can be put into ice cube trays with a little olive oil to be able to pull out as needed when adding a little flavor to soups, stews, and when sautéing or roasting vegetables. Of course, all freezer items should include the date the food was made and a labeling of what the item is as once the foods are frozen they often resemble another food.
When it comes to saving both time and costs in shopping for your meals, Lederman suggests seeing what you have in your pantry, refrigerator and freezer first and then making a list so you don’t buy excess items.
“You’re not only getting rid of your food waste,” Lederman explained, “but
you're not wasting food and you're reducing your food costs because there's no waste.”
Not only does she suggest adding to your list items that are staples for you and your family such as always having pasta on hand if you and your family use pasta in many recipes, but she also suggests writing your items down on your list by category of like-minded foods such as fresh produce, dairy, meats, frozen foods, and canned goods so that your shopping time is drastically reduced.
For more meal prepping tips and tricks, as well as for Lederman’s free “Easy One Dish Dinners” eBook, check out Holly’s Highlights podcast Season 3 Episode 14 wherever you listen to podcasts including Spotify, Apple Podcast, Google Podcast, Amazon Music, TuneIn+Alexa, iHeartRadio, Pandora, and www.hollycurby.com. l
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The Herriman Journal is a monthly publication distributed directly to residents via the USPS as well as locations throughout Herriman. For information about distribution please email hello@thecityjournals.com or call our offices. Rack locations are also available on our website. The views and opinions expressed in display advertisements do not necessarily reflect or represent the views and opinions held by Loyal Perch Media or the City Journals. This publication may not be reproduced in whole or in part without the express written consent of the owner. © 2019 Loyal Perch Media, Inc.
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Larry K. meal preps meat to be served at a graduation celebration. (Photo courtesy Holly Curby)
Italian restaurant owner Giuseppe Mirenda bases life on food, faith and family
Assoon as Giuseppe Mirenda steps through the door of his newest restaurant called “Basta Pasteria,” wearing two Italian flags on his collar and a “Jesus Saves” hat on his head, he is immediately greeted by an employee with, “Good morning chef.”
The title “chef” demands respect but also had an edge of camaraderie as both men grinned and Mirenda leaned in for a handshake and a hug with his employee.
“I couldn’t do this without them,” Mirenda said. “I'm kind of like the gasoline: I'm the one that sparks everything together, gets everybody moving…you can see me in the line, running food, serving tables, whatever is needed on that day to be able to better help my team.”
Basta Pasteria is the third of Mirenda’s multi-award-winning restaurants he’s opened over the past 10 years in Salt Lake County including Sicilia Mia which opened in 2014 and Antica Sicilia which opened in 2016.
Antica Sicilia is one of four restaurants in the state of Utah to receive an award from the Distinguished Restaurants of North America and has received a plethora of Best of State awards.
Family
Mirenda’s family and Italian background are the basis for all of his cooking and something he loves to share with each customer.
His connection and passion with food started as a young boy living near Sicily, Italy where his family was in the restaurant business. He grew up cooking and eventually went to culinary school before immigrating to the United States in 2012 where he met his wife. They have two daughters together.
Today, some of the dishes still served in the restaurants are from recipes that have been passed down from generations while other dishes show his modern-unique flair.
“My grandma is always my judge,” Mirenda said, “She's 83 but she still comes to the restaurant.”
Every day, his grandmother and mother Margherita D’Alessandro prepare the day’s desserts in the morning. The Torta della Nonna, or Grandmother’s cake in English, is a particularly special recipe that has been perfected by his family for generations.
“It's kind of very weird that certain things work in a family, but I am not allowed in the dessert kitchen area,” he said with a laugh. “So that recipe is being passed to my mom now.”
The olive oil cake served with gelato is the restaurants’ most popular dessert and is even available at the more casual-dining experience at Basta.
Mirenda emphasized the importance of making every customer feel like family from the moment they walk through the door.
“I want people to feel like they're coming home, you know?” he said.
Food
Mirenda takes care of the savory dishes
By Rebecca Olds | rebecca.o@thecityjournals.com
while his nonna and mom take care of the dessert.
All the ingredients are either sourced locally for quality, or like the flour to make the pasta, come from Italy.
To spice up the menu, different dishes are featured in rotating specials every Thursday and Saturday and include food with his own flair on traditional Sicilian dishes—including octopus, both boiled and fried.
“So you have a tender octopus on the inside, which is melt in your mouth, but you have a very, very nice and crispy charcoal outside, but it's then served in Mediterranean sauce, which is made out of yogurt, capers, parsley, dill, Parmigiano and lemon,” he said.
Other specialties include the steak and Genovese, a short rib ragu.
But the most popular dinner item on the menu Mirenda said is the carbonara which entices about 40% of guests every night.
Carbonara as a dish that originates from Rome, but in unique Antica Sicilia fashion, the pasta is spun tableside in a wheel of Parmigiano cheese rather than the traditional Pecorino cheese. Antica Sicilia manager Bryton Quick said each 80- to 90-pound cheese wheel is split in half for the tableside service and lasts four to five weeks.
“[Carbonara] is traditionally not a Sicilian dish, but it is a Sicilian thing to use Parmigiano over Pecorino,” Mirenda said. “I've been criticized many times because people from Rome use only Pecorino but it works and for me and it tastes 100% better.”
To bring fresh pasta like the carbonara to a wider audience, Mirenda opened Basta in February to cater to a different price point and atmosphere than his other two restaurants.
“In my experience, I think it's needed to understand what the experience of a customer is, and I think that's why Antica Sicilia and Sicilia Mia are such a big staple for Salt Lake City—it's because I care as much as the food, as much as I care about my service,” Mirenda said.
Basta even has some of the same dishes as found in his other restaurants, including the gnocchi sorentina, margherita pizza and olive oil cake. But it’s the overall “casual vibe” and quick 10-minute cooking experience that differentiates the new restaurant from the other two and allows him to “lower the price considerably.”
“People haven't seen this concept here in Utah,” Mirenda said. “[Customers] are enjoying the fact that they can get a good meal…and it takes about 10 minutes for fresh, homemade pasta.”
Mirenda said Basta has the potential to change the game for “fast food” by offering an affordable version of fresh pasta made with fresh ingredients.
“In Basta there is the idea of growing this brand into maybe something that will grow in different states,” he said. “I see Basta becom-
ing a global brand.” Faith
Having more restaurants has been a dream of Mirenda’s for some time and he even opened another restaurant before 2020, but when COVID-19 hit, he had to close it and called the time “a very, very dark part” of his life.
His “Jesus Saves” hat is just a small implication of his beliefs, but he said without his faith and belief in Jesus Christ, it wouldn’t have turned out as good.
“I try not to force it out on anyone, but I think it has helped me tremendously to be close to him because he has helped me in many ways,” Mirenda said. “Throughout my professional life, there's been many turbulences, and I think there's no other way I would have either come up from it or being able to go through without him.”
Mirenda said no other physical restaurant locations are currently in the works as he and his team continue to improve the experiences people are already having at Antica Sicilia and Sicilia Mia, and watch the new open-kitchen concept blossom with Basta.
“I think they are two staple restaurants for Salt Lake City, and we're gonna keep it that way,” he said. “When you come in the door, it's all about the customer. It's all about how your experience is going to turn out…I think that's been the No. 1 goal all along.” l
Restaurant owner, chef and Italian immigrant Giuseppe Mirenda opened his third Italian restaurant in Utah called “Basta Pasteria” in February. (Rebecca Olds/City Journals)
Antica Sicilia, opened in 2016, offers fresh, homemade croutons on top of the Caesar salad prepared tableside. (Rebecca Olds/City Journals)
Claudio Trevisan heats the half of a 80- to 90-pound wheel of Parmesan cheese to prepare the carbonara, the most popular dish on the menu. (Rebecca Olds/City Journals)
Torta della Nonna at Antica Sicilia on June 28. (Rebecca Olds/City Journals) Torta della Nonna or “Grandma’s cake” is a house favorite dessert. This olive oil cake is made fresh daily by owner Giuseppe Mirenda’s grandmother and mother with a recipe handed down for generations. (Rebecca Olds/City Journals)
Side of Aloha provides a journey through island-inspired dishes
By Peri Kinder | peri.k@thecityjournals.com
The
owners of Side of Aloha restaurant want the spirit of the Hawaiian and Pacific Rim islands to come alive in every bite. The restaurant, located at 11580 S. District Main Drive in South Jordan, opens at the end of August, offering menu items like succulent poke bowls and island-inspired dishes.
Nina Alu and her husband, Kiel Dela Pena, are Hawaiian natives and Utah locals influencing Salt Lake County’s culinary scene with their vibrant, traditional cuisine. As owners and chefs at Side of Aloha, they want to create a unique dining experience that celebrates the essence of aloha.
“We’re sharing what Hawaii's food really is,” Alu said. “We’re trying to identify who we are as Hawaiians because people don’t necessarily know what Hawaiian food is. They think it’s just mix-plate. At Side of Aloha, you’ll find a blend of Korean, Chinese, Japanese, Filipino and Portuguese. It’s a different style of cooking because of the influences that we had in Hawaii.”
Food is a form of love on the Hawaiian islands where cooking and sharing meals is a way of life. Growing up on the Big Island of Hawaii, in the coastal village of Napo’opo’o, Alu learned fishing and the importance of preparing healthy meals from
her grandmother and mother. Pena grew up in Waimea, on the mountainside of the Big Island, where his family were ranchers.
They want to create a community built around the idea that food is an important part of life and gathering together to eat a meal creates strong bonds. Everything they do with Side of Aloha showcases Hawaiian culture and hospitality.
Previously located in Draper, Side of Aloha opened in 2018 before moving to South Jordan this summer. Serving Hawaiian Pacific Rim cuisine has given them a reputation for good food and an authentic experience in Hawaiian culture. The new location will offer an expanded menu that includes brunch, lunch, dinner and a bar with specialty drinks.
Menu items include Crack Mac, a macaroni salad topped with bacon and macadamia nuts; passionfruit marinated and grilled pork, drizzled with Liliko'i homemade jelly; furikake chicken with a sweet citrus sauce topped with a savory Japanese seasoning blend; and several varieties of poke, a dish of raw fish, cubed and tossed in a variety of sauces.
All their food and fish comes from the best sources, said Alu, noting that much of it is sourced from Hawaii.
“We want to give an experience and share our culture, but also show the importance of really good food, and making sure the food is always high quality,” Alu said. “Food is something that brings us together. That’s what Side of Aloha is. It’s a place that people describe as feeling peace, feeling welcome. Like a family feel. And that’s what we are. As Hawaiians, we embrace and accept everyone.”
For a full menu, and information about catering, poke parties and online ordering, visit SideOfAloha.com. Follow their Instagram @sideofaloha for information about the grand opening. l
Side of Aloha features menu items inspired by Hawaiian and Pacific Rim cuisine. The dishes capture the essence of the Hawaiian people and their love for community. (Photo courtesy of Side of Aloha)
The Wine Academy of Utah uncorks wine education
In the world of fine dining, wine often takes center stage. However, understanding the realm of wine can be intimidating. Jim Santangelo founded the Wine Academy of Utah in 2008 to help demystify the complexities of wine, offering knowledge to help both enthusiasts and professionals.
“People want to be more empowered,” Santangelo said, “and they want more of an experience emphasis. You sit down and look at that wine list, or see all these great products in the wine store and you’re going to increase your own experience through knowledge.”
Whether someone is looking for a wine certification, a tasting tour or an in-home wine education experience, Santangelo hopes to increase wine knowledge, one sip at a time. He’s seen a heightened interest from consumers in the academy’s courses when, in the past, hospitality professionals made up the majority of attendees, but now, that mix is about 50/50.
By Peri Kinder | peri.k@thecityjournals.com
The Wine Academy of Utah offers two certification courses, approved through the Wine & Spirit Education Trust. The WSET Level 1 course is a one- or two-day program that introduces students to food and wine matching, and storing and serving wine.
The WSET Level 2 is a 10-week course for people in the retail, sales or hospitality industry and for serious wine consumers who want to expand their knowledge.
“The first step in becoming a wine expert is knowing your geography,” he said. “If you’re talking about Spain, know where Spain is in the world. Know there are different regions in Spain and know that it’s connected to France. That helps establish a good foundation to place all your wine knowledge.”
Originally from upstate New York, Santangelo came to Utah to attend college in 1994. He started working at the Stein Eriksen Lodge in Deer Valley and fell in love with the hospitality industry. Santangelo continued working
at high-end restaurants, gaining experience and building his wine knowledge.
Intrigued by how wine can enhance a dining experience, Santangelo decided to become a certified Sommelier and wine educator. By bringing his knowledge to Utah wine enthusiasts, he’s found a way to educate through fun experiences and adventures.
The Wine Academy of Utah also offers monthly whisky tastings at The Westerner (3360 S. Redwood Road) that include a professional lecture and free country swing classes. Regular Cigar & Spirits tastings introduce people to the etiquette of cigar smoking. The academy also participates in a variety of wine tastings for organizations like Tracy Aviary and The Leonardo in Salt Lake.
“We provide fun, educational and entertaining events in these consumer tastings,” he said. “I’m just really proud to be able to do that.”
For those beginning a foray into the world of wine, Santange-
lo offers in-home tasting events, catered to educate in the comfort of home. The tasting includes all beverages and glassware, tasting notes and a presentation from a certified Wine & Spirits specialist for up to 18 guests. For more information, visit WineAcademyofUtah.com.
“Having a Sommelier in the
Incline at Anthem is a new apartment community for residents ages 55+, o ering a ordable one and two bedroom apartments, with full amenities and weekly events. Residents can enjoy an experience that o ers carefree living, connection and convenience.
Renae Cook is the community manager at Incline for Anthem. She’s been in the property management business for more than 30 years. Tell us about Incline at Anthem.
Our motto for residents is “Your Life, Your Way”. We prioritize the wellbeing of our residents above all else. Our goal is to create the most enjoyable and enriching living environment. We encourage residents to be involved with daily activities, we simply provide the platform. We listen to their needs, preferences and desires, and do our best to make it a reality.
What services do you o er?
We have a professional management sta and a full-time maintenance team. Community amenities include a resort-style pool and spa, two tness centers, covered parking, a dog park and a clubhouse with billiards and games.
Apartment amenities include vaulted ceilings, walk-in closets, quartz countertops, stainless steel appliances, and a washer and dryer in every unit.
What sets your company apart from your competitors?
Our experienced management team works with our volunteer resident committee to lead several events including trivia, bingo, arts and crafts, carpool dinners, holiday parties and more.
Does your business solve a problem for your customers?
Too often, traditional 55+ communities charge exorbitant prices that aren’t attainable for a majority of people. With apartments starting around $1,300 per month, we o er independent apartment living for an a ordable price. Our community o ers modern
apartments, resort-style amenities, and an active social calendar, all for great value.
Many of our residents choose to downsize to avoid the maintenance and overhead associated with home ownership. We utilize partnerships with third-party providers to o er additional health services. This enables residents to keep costs low and choose additional care.
Who is your ideal resident?
The ideal resident is an independent 55+ adult who values a vibrant community, a maintenance-free lifestyle and enjoys access to amenities and social activities designed to enhance their quality of life. Residents can pursue hobbies and wellness programs, and foster friendships.
How do clients choose between you or a competitor?
We encourage prospective residents to tour our competitors, read online reviews and compare the quality of the apartment communities. We’re situated minutes from grocery stores, restaurants,
comfort of your own home really spices up a cocktail party,” he said. “You’re having a complete and natural discussion about something that’s been around for thousands of years, and how it can change based on cultures. You’re there having a great conversation and enjoying a beautiful product.”l
the University of Utah Medical Center, the District at South Jordan and Mountain View Village.
What factors should customers use to make their decision?
Our event calendar is full of events planned between residents and our management team. Residents (and family members) have told us how these opportunities encourage them to get out, forge new friendships, pursue new or forgotten hobbies and revitalize their lives. We invite prospective residents to visit us, meet our sta and speak with residents about their experience. We consider them our best advocates. Incline
Prospective residents should con rm the onsite team can respond e ectively to their needs. They should talk to current residents to hear about their experience at the property. It’s also important to consider apartment features, amenities, location and price.
What’s your advice for anyone considering doing business with you?
Our best advice is to come see for yourself. We encourage anyone to tour our community. We love to invite interested parties to join us for resident events to experience them rsthand.
What’s your favorite service?
Our sta ’s commitment to customer service. We want everyone to feel welcome and enjoy their experience. My favorite resident event is our monthly carpool dinners. It’s a great opportunity to explore neighborhood restaurants and get out on the town with new friends.
Are you running any specials?
We are o ering four weeks free on select apartments, but that is subject to change.
Anything else you would like our readers to know about your business?
The Wine Academy of Utah offers courses, tastings and certifications for consumers and professionals who want to learn about wine and spirits. (Stock photo)
Plenty of Herriman High School athletes represent All-State roster
Though every high school athlete wants to win a state title, relatively few achieve that goal. Individually, however, earning an AllState honor is the highest recognition for high school sports.
This past spring, Herriman placed numerous players on All-State teams. Herriman’s All-State performers came from four sports. Softball
Herriman competed in Region 2, arguably the top region in the state. The Mustangs tied Bingham for second place, going 7-3. Herriman was 23-6 overall and marched deep into the class 6A state tournament, winning four games.
Given how successful the team was this past season, it shouldn’t be surprising to see so many players on the All-State roster. In all, give players were recognized as All-State.
On the First Team were junior catcher Tanzie Smith and junior outfielder McKenzie Quintero. Both players filled the stat sheet in the spring with impressive numbers. Smith had a .524 batting average and collected 48 hits. She hit six home runs and drove in 46 runs. Quintero had a .533 batting average and hit 15 home runs and 56 RBI.
“These players excelled with their batting,” head coach Heidi McKissick said. “They contributed to our offensive power. [Quintero] hit consecutive home runs on two occasions at state.”
PBy Josh McFadden
Junior shortstop Keira Rodriguez and sophomore outfielder/pitcher Sofia Lancaster made Second-Team All-State. Rodriguez drove in 19 runs on the year, while Lancaster was 10-2 on the mound and had 25 strikeouts. Ashlynn Baratto was Honorable Mention AllState. The pitcher, just a freshman, was 10-1 and led the team with 59 strikeouts.
“[Baratto] carried the team in the playoffs,” McKissick said.
The Mustangs return several key contributors and leaders in 2025.
Girls lacrosse
The girls lacrosse team went 6-4 in Region 2, tying for third place. The Mustangs were 9-7 overall.
Herriman represented the All-State teams well this past season, putting Ava Moore, a senior defender on the First Team. Moore caused 15 turnovers and had 26 ground balls on the year. Her teammate Zee Smith, a senior attacker made the Second Team. Two other players—senior defender Jaida Larsen and senior goalkeeper AT Lucero —joined Smith as Second-Team honorees. Smith had nine goals, two assists and five ground balls.
Honorable Mention went to senior midfielder Shelby Ulibarri and sophomore defender Maliya Williams.
Boys lacrosse
The Herriman boys lacrosse team was
fourth in Region 2 with a 4-6 record and 7-10 overall. Four players made All-State teams.
The top performer for the Mustangs was junior attacker Parker Sorensen. On the season, he had 36 goals and 36 assists to go along with 40 ground balls.
On the Second Team was junior defender CJ Rasmussen. He was joined by a pair of Honorable Mention players, long stick midfielder Ryan Keel and senior face-off specialist Anthony FIllerup.
Boys volleyball
Herriman made the most of its first year of boys volleyball. The Utah High School Ac-
tivities Association sanctioned the sport for the first time. The Mustangs responded by capturing the Region 2 title by going 9-1. Overall, Herriman was 23-6. The team was 1-2 in the 6A state tournament.
Individually, Herriman got big contributions from several players. In particular, Tony Kowalweski had a big year. The junior outside hitter made the All-State Second team. A trio of Herriman players were Honorable Mention. Senior middle hitter Henry Southard, junior libero Mattix Huffman and junior middle hitter Malcom Swiss received this noteworthy recognition. l
The Dough Lady sweetens Salt Lake with homemade cinnamon rolls
By Collette Hayes | c.hayes@mycityjournals.com
eople in Utah seem to love sugar, especially a brown, buttery cinnamon roll loaded with fresh homemade blueberry jam, lemon curd, and a thick slather of cream cheese frosting melting into the warm, sweet dough.
“Sugar is our love language; we also want to be buried in butter!” The Dough Lady, Amy Lund said. “I love pulling something freshly baked out of the oven. It makes a home smell so deliciously comforting.”
Lund grew up baking with her mom and sisters. Classic comfort treats, from chocolate chip cookies to brownies and cinnamon rolls, could always be found in the kitchen. After high school, Lund left her home in Sandy and moved to Utah State University, where she received a Public Relations and Marketing degree, which proved valuable after she married and started a business selling take-and-bake frozen cinnamon roll dough.
"I got a new job in March of 2020 working in brand strategy and wasn’t loving it,” Lund said. “Covid hit, and everything became extremely stressful. My outlet for stress has always been baking, and I was baking a lot. My husband became increasingly concerned and finally said, ‘We've got to get all of these treats out of the house.’”
At this point, Lund and her husband Eric began to figure out a business plan to sell cin-
namon rolls. In November 2020, the Lunds launched their idea for a take-and-bake frozen cinnamon roll business with only a KitchenAid and Bosch mixer on their kitchen countertop to fill orders.
“I was so nervous, scared, and vulnerable the first year we began the business,” Lund said. “While working full time, I sold frozen cinnamon roll dough off Instagram and to family and friends.”
With a large following on Instagram, the business exploded and proved to be a huge success. In October 2021, Lund finally slipped off her corporate shoes to focus on building what is now known as The Dough Lady, housed in a shared bakery kitchen in Woods Cross.
Still using the basic family cinnamon roll recipe, Lund has improved it by incorporating the best baking ideas from several recipes. The rolls are sold in packs of four and come in a variety of flavors, including cranberry orange, fresh peach, gingerbread, and the staff favorite, brown butter chai.
“Frozen dough has kind of a tricky shelf life,” Lund said. “I did a lot of testing, and the rolls are best baked within a week after receiving them for optimal rise. Tuesday is a favorite day of the week for our staff. It’s flavor testing day, where we create and test new flavor ideas. Cinnamon is still our best seller, but it’s
followed close by blueberry lemon.”
Interested in warm, freshly baked cinnamon rolls for breakfast or lunch at your office or private event? The Dough Lady caters from Bountiful to Provo with a minimum order of four dozen rolls. Need cinnamon rolls on hand for a late-night snack or early-morning comfort breakfast? That's no problem. Frozen dough can be purchased from The Dough Lady’s website. Perhaps you’re on the go and want to stop in at a local coffee shop and grab a freshly baked roll. The Dough Lady has you covered. The aroma of fresh cinnamon rolls wafts through several locations across the Wasatch Front.
“We deliver our fresh rolls to a variety of coffee shops around the valley,” Lund said. “You can always find a fresh roll somewhere— from Roots Coffee and Co. located downtown and in Sugar House, to Frankie and Essl’s breakfast shop by Liberty Park, The Neighborhood Hive in Sugar House, The Fox Shop in Holladay where we deliver fresh and frozen rolls, the local farmers market downtown, Cheryl’s Bagels in Bountiful, and we even do pop-ups at Jolley’s Corner in Salt Lake.”
According to Lund she never expected to be in the cinnamon roll business since it’s a labor-intensive dessert to bulk produce, but as she says, “Nothing is quite like eating a warm,
In October 2021, Amy Lund finally slipped off her corporate shoes to focus on building The Dough Lady—a business known for its homemade cinnamon rolls loaded with fresh ingredients. (Photo courtesy Amy Lund)
cinnamon roll right from the oven.”
For more information about The Dough Lady’s cinnamon rolls visit doughladyslc.com. l
Herriman’s Sofia Lancaster made Second-Team All-State for the Mustangs’ softball team in the spring. (Photo courtesy of Heidi McKissick.)
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“Because we are such a large district, and we have such a large amount on our orders, it’s not always realistic to get every single thing on our menu from a local farm,” Cole said. However, for the summer meal service, which provides breakfast and lunch at just five locations June through August, she has worked with JATC teachers and local farmers to provide berries, snap peas and other fresh produce for just one school at a time.
“We’re hoping we can do some more things like this throughout the school year, but it does, right now, need to be a one-time thing, just because it’s easier to feed 100 kids local produce than thousands,” Cole said.
What’s on the menu?
“The kids are really getting an amazing variety of food every single day,” Cole said.
Chicken nuggets, corndogs and pizza remain the most popular school cafeteria menu items, and as part of a complete meal, they meet federal requirements for fruit/ vegetables, meat/protein, milk and whole grains, and the limits for sodium and saturated fats.
School meals must meet federal regulations in order to qualify for reimbursement of a portion of the meal costs. School nutrition staff members develop menu items that maximize compliance, often making simple ingredient substitutions such as replacing white flour with whole grain flour in desserts and substituting chicken hot dogs for beef.
What’s not on the menu
The U.S. Department of Agriculture recently announced changes to school meal nutrition regulations effective July 2027, and for the first time, there will be limits on sugar. The biggest change will be limits on added sugars in specific menu items such as cereal, yogurt and flavored milk, as well as
an overall weekly sugar limit.
“The new standards build on the great progress that school meals have made already and address remaining challenges— including reducing sugar in school breakfasts,” USDA Food and Nutrition Service Administrator Cindy Long said. “These updates also make it easier for schools to access locally sourced products, benefiting both schools and the local economy.”
Schools and food manufacturers have three years to rework their recipes to be in compliance with the new regulations. Jordan School District Nutrition Services Director Katie Bastian said her department is already looking at small changes that can be made immediately, such as ordering lower-sodium ketchup and reducing sugar in their recipes.
Because Jordan District schools have full-service kitchens and make many menu items from scratch, new recipes to meet the new regulations can be developed, reviewed and tested.
“The nutrition standards are changing, and we need to have control over our ingredients, and cooking from scratch is a way to do that,” Bastian said.
Ultimately, new recipes and products have to pass the taste test, Cole said.
“We definitely have a process here in our district to make sure that the things that we’re developing and giving the kids not only fall within regulations, but it’s something that they’ll actually eat,” Cole said. “We want them to enjoy the food that we’re giving them.”
The cost of paying (and not paying) for school lunch
School meal prices, which increased last year in Jordan District for the first time in about 13 years, will remain the same this coming school year, with elementary school students paying $1.05 for breakfast and $2.00 for lunch, and secondary school stu-
dents paying $1.25 for breakfast and $2.25 for lunch. Secondary school kitchens also sell a la carte items for a few dollars.
Because the federal food program only reimburses one lunch and breakfast per student per day, if a student gets back in line for more food, they are charged $2.50 for a second breakfast and $4.10 for a second lunch.
For families with financial limitations, the Free and Reduced Meal Program eliminates or reduces meal prices to 30 cents for breakfast and 40 cents for lunch. Applications can be filled out in schools or online. Bastian emphasizes the importance of families reapplying for this program at the beginning of every school year and any time their circumstances change throughout the year.
“If you have another baby, or someone comes home from a mission, or your job changes, apply again,” Bastian said.
When families don’t apply for Free and Reduced Meals and cannot pay their lunch balances, students are still provided meals, but the school becomes responsible for the unpaid balances. Bastian said, while community donations to pay-off overdue lunch accounts are appreciated, this may discourage families from applying for the Free and Reduced Meal Program. Fewer participants then affect the school’s Title 1 status qualifications and further burden school budgets. The final ingredient
Five hundred Jordan School District employees are involved in developing and serving healthy and delicious meals for students and for adapting menus for those with food allergies, religious and cultural preferences and special needs.
“All the kitchen managers in our district really love their job and love working with the kids and creating amazing food, and I think that makes a huge difference,” Cole said. l
3 ⅓ cups milk
School
4 ½ tbsp margarine or butter
1 teaspoon dry mustard
⅛ teaspoon pepper
16 ounces elbow macaroni
1 ¾ pound processed American cheese
1. Combine milk, margarine, mustard, pepper and cheese in a pan Stir over medium to low heat until melted and creamy. Cook macaroni in boiling water for about 8 minutes or until al dente. Do not overcook. Drain well. Add macaroni to cheese sauce and stir well Enjoy! Makes 12 servings
Jordan
District Macaroni and Cheese
A variety of lettuce grown by horticulture students is served in school lunches. (Photo courtesy Katie Cole)
The aquaponic garden system at Jordan’s Academy of Technology and Careers greenhouse grows lettuce for the school lunch salad bar. (Photo courtesy Margaret Ward)\
Nutritional workers adapt a chocolate chip muffin recipe to incorporate fresh zucchini squash. (Doug Flagler/JSD)
Students are offered local, farm fresh zucchini as part of Squash Hunger Day, a Utah farm-to-school initiative. (Jet Burnham/City Journals) School lunch recipe (Courtesy Katie Bastian)
SLCC Culinary Arts inspires future food professionals
By Peri Kinder | peri.k@thecityjournals.com
Ittakes more than the ability to create good food to earn a culinary arts degree. For more than 25 years, the culinary arts program at Salt Lake Community College has taught chefs and hospitality experts how to blend creativity, science, flavors, experience and traditions.
Drawing inspiration from global cuisines, incorporating techniques that reflect cultural heritage and introducing courses that teach hospitality, sustainability, and business management, SLCC’s culinary arts program covers it all, and interest in the program has grown over the last few years.
“We see people with a greater desire to follow their passion and they know they need to get started somewhere,” said Jeffrey Coker, executive chef and interim dean at the Gail Miller School of Business. “At the community college, we have a great program, great faculty and great staff. We're a very family-oriented program.”
Coker knows the industry. He spent 16 years at Le Cordon Bleu College of Culinary Arts in Los Angeles, working his way up from chef instructor to executive chef and director of education at the school.
He helps each student craft a course of study to help them reach their goals. Whether they want to become a baker, a food writer, a restaurant manager or own a catering business, the SLCC program provides the necessary foundational skills for students to be successful.
“We have smaller class sizes,” Coker said. “We really get to know our students. Our faculty and our staff are focused on creating unique experiences for those students and getting to know them as they prepare them for careers in industry.”
At about $15,000 for an associate of applied science degree (including tuition, lab fees and uniform costs), the culinary arts program is an affordable option for students. Plus, scholarships, grants and other funding options to help reduce that cost, including concurrent enrollment for high school students.
Located at the Miller Campus in Sandy (9750 S. 300 West), the school provides a kitchen with modern equipment, 10,000 square feet of training space and a dining room to practice presentation and service. This year, they added a greenhouse to the campus, donated by a graduate of the program.
There are also 30,000 honeybees on site. Students harvest 40-50 pounds of honey during the season and work in the on-site garden for a complete farm-to-table experience.
“Every year, the garden looks a little bit different. The students are involved from the planning, the preparation, the plotting, the harvesting of seed, to the transplanting of seed and maintaining the watering schedule,” Coker said. “Not only are we promoting and building on the foundational skills that students need to be successful, but we’re giving them the relevant topics that are taking place in industry today.”
But a food career isn’t just about creating delicious dishes, it’s creating an experience where guests feel included. Learning professional techniques and practices of hospitality provides a deeper connection with guests and helps develop a valuable reputation in the food world.
“People are not customers. They are our guests,” Coker said. “This is the cornerstone of everything we believe. It is
something that I’ve maintained as one of my steadfast principles in my 30-plus years being in culinary arts and hospitality, and it’s something that I pass along to our faculty and our students. They need to learn to embrace the concepts of hospitality.”
For more information about the program, visit slcc.edu/ culinaryarts. l
Students in the Salt Lake Community College Culinary Arts program learn foundational skills to help them become successful in the food and hospitality industry. (Photo courtesy of SLCC)
Local Mexican bakery brings authentic flavors to the community
By Peri Kinder | peri.k@thecityjournals.com
Cakesby Edith has quickly become a cornerstone of the Riverton community, offering a taste of authentic Mexican desserts and traditions. From freshly baked conchas to award-winning cakes, this local panaderia has gained a loyal following for its commitment to quality and culture.
Started by Edith Gallegos and her husband Jorge Lopez 18 years ago in Taylorsville, Cakes by Edith launched its second location in Riverton (1515 W. 12600 South) nearly three years ago. Since then, the couple’s daughter Alma Lopez has taken over management of the Riverton location where she was recently named Businesswoman of the Year by the city and the South Valley Chamber of Commerce.
“Our coming up has been immense in these last three years when we opened in Riverton,” Alma Lopez said. “We’re tapping into this neighborhood and into this community. It’s different, because Taylorsville is more of a Latino community, and this is more of an American community. It has given us an opportunity for people to be more aware of us.”
The Lopez family is dedicated to preserving traditional recipes and techniques to help people understand the food culture of Mexico through cakes, sweet breads and pastries. At the Riverton location, Alma Lopez said they see many customers from The Church of Jesus Christ of Latter-day Saints who served church
missions in Mexico. They bring their families in to experience the delicious tastes and textures of Cakes by Edith.
Favorite menu items at the bakery include the mil hojas cake, with layers of puff pastry, fresh fruit and frosting; marble cakes with fillings made from guava, pineapple, strawberry, raspberry, vanilla and chocolate mousse; and the award-winning tres leches cake, a light sponge cake soaked in a mixture of three sweet milks.
“We take a lot of pride in showing our traditions with our sweet breads and Mexican pastries,” she said. “We’ve never had to change the quality, nor the tradition or the culture of the breads. We always want to be teaching the community about what the breads represent. There are different breads that we make throughout the year for holidays. So we always want to be teaching people the customs and the traditions that we have with these breads. And we don’t ever want to lose our customs.”
Cakes by Edith also offers cake decorating classes and workshops, teaching techniques, tips and tricks like how to decorate an intricate Mexican embroidery cake. Consultations and tastings are also available for custom wedding, birthday or celebration cakes. Visit CakesByEdithBakery.com to learn more.
Alma’s sister Diane Lopez runs the Taylorsville bakery and both women are involved
Cakes by Edith founder Edith Gallegos started her family bakery 18 years ago with her husband Jorge Lopez and their children. The award-winning bakery has expanded to include a second location, bringing authentic Mexican desserts to the community. (Photo courtesy Alma Lopez)
in local chambers, encouraging young women to pursue entrepreneurial careers. They mentor high school girls through the Junior Women in Business Scholarship Program, run through the South Valley Chamber of Commerce. Cakes by Edith was also named the 2019 Minority Business of the Year by the Small Business Administration.
“It’s really important to be able to see different routes that people took, maybe going to
college or starting your own business,” Alma Lopez said. “Especially from girls or women that you can relate to, or women of color like my sister and me.”
The sisters are looking to expand Cakes by Edith in a third location, possibly in West Jordan, Saratoga Springs or North Salt Lake. They are also considering a Mexican cafe with bagel sandwiches and breakfast foods.
“What sets us apart from other Mexican bakeries is that we are becoming very innovative and trendy,” Alma Lopez said. l
The handmade desserts and pastries at Cakes by Edith have introduced people in the Riverton community to Mexican traditions. (Photo courtesy Alma Lopez)
Class 6A All-State teams include many Mountain Ridge players
The 2024–25 school year is fast approaching, but honors recently came in for 2024 spring sports athletes. Several Mountain Ridge athletes were All-State performers, cementing excellent, memorable seasons.
Here’s a rundown of Mountain Ridge’s All-State honorees from their respective sprots.
Baseball
Mountain Ridge had a strong spring season in baseball, as the Sentinels were 23-9 overall, picking up five wins in the postseason. The team was 11-4 in Region 2, just a game behind state power Riverton in the standings.
Not surprisingly, multiple Mountain Ridge players made All-State, led by FirstTeam performer Anderson Decker. The senior pitcher had a head-turning 88 strikeouts on the year and boasted an impressive 1.48 earned run average. Teammate Austin Ellis also headlined Mountain Ridge’s honored players. The senior catcher had a terrific .412 batting average while collecting 40 hits, 10 doubles and 40 RBI. He also had six home runs.
The Second Team included two Sentinels: senior pitcher/centerfielder Jaxson Reiser and junior third baseman Stockton Fowlks. Reiser had 33 RBI and seven dou-
By Josh McFadden
bles to go with his 4-3 pitching record and 39 strikeouts. Fowlks, meanwhile, hit six home runs, two triples and 13 doubles. He added 29 RBI on the season.
Junior pitcher Dylan Singleton and senior outfielder/designated hitter Remington Edwards were Honorable Mention. Singleton had 71 strikeouts and posted a 6-3 pitching record. Edwards hit three home runs, a triple and eight doubles.
Softball
Anyone who followed high school softball knows that Region 2 was loaded. Riverton won the Class 6A crown, with Herriman and Bingham also making deep runs in the state tournament. Mountain Ridge had its work cut out for it competing against such challenging foes.
Mountain Ridge finished the 2024 season with a 14-11 record. In league games, the Sentinels were 3-7.
Two Mountain Ridge players were named to the All-State Second team, with junior pitcher Adi Brooks and junior outfielder Brooklyn Van Renselaar getting the honors. Brooks retired 52 batters and posted a 9-6 record. She also hit two home runs, two triples and seven doubles while batting in 29 runs. Van Renselaar had a strong season fielding and brought in five runs from the plate.
Sierra Beratto, a junior third baseman, and Tatyana Toala, a junior outfielder, were Honorable Mention. Beratto had seven doubles and 19 RBIs, while Toala hit two home runs, six triples, three doubles and 19 RBI.
“Our four All-State players were huge for us all year long,” head coach Andre Ashton said.
Mountain Ridge had a young team in 2024, so look for the Sentinels to be competitive in 2025 in what should once again be a difficult region.
Girls lacrosse
There was no shortage of Mountain Ridge players on the 6A girls lacrosse AllState team.
In all, three Sentinels were First-Team honorees, with one more making the Second Team and another making Honorable Mention. Mountain Ridge 14-6 during the season and 7-3 in region play, good enough for second place.
Emmery Clark, a senior attacker was a First-Team player. She had some impressive statistics for the Sentinels, racking up 64 goals and 51 assists on the year. She also had 50 ground balls and caused 14 turnovers. She had plenty of help from fellow First-Team All-State performer Taya Chalk, a junior attacker. She had 59 points on the season—43 goals and 16 assists—while adding 57 ground balls and causing 22 turnovers. Brielle Fabert was the Sentinels’ third member of the First Team. She caused 65 turnovers and had 53 ground balls.
Second-Team All-State player Olivia Cannon a midfielder, was also a big reason for Mountain Ridge’s success. She had 58 goals and 10 assists, along with 72 ground balls and 20 caused turnovers. Olivia Mackey was Honorable Mention All-State. The senior defender had 40 ground balls and forced 21 turnovers. She helped to limit the opposition to just 8.5 goals per game in re-
gion play.
Boys soccer
This past spring, Mountain Ridge was 7-9 overall and placed fifth out of seven team in Region 2 with a 5-7 mark. In the Class 6A state tournament, Mountain Ridge defeated Lehi at home in the first round by the score of 2-0. However, in round two at Lone Peak, the Sentinels fell 5-1 after falling behind 4-1 at halftime.
Leading the Sentinels this past season was senior forward Alan Dedic, who was Honorable Mention All-State. Dedic paced Mountain Ridge on the year with 12 goals. He was also second on the team with four assists. On two occasions—in back-to-back games no less—Dedic had three-goal performances.
Boys volleyball
It was a historic year for boys volleyball, as the sport made its debut as a sanctioned activity in Utah. The Mountain Ridge squad had a good year, posting an overall mark of 22-7. The Sentinels were second in league play with a 6-3 record.
In the Class 6A state tournament, Mountain Ridge opened with a victory in the second round. Following a quarterfinals loss, the Sentinels won in the consolation round, followed by a defeat.
The team’s top performer was outside hitter Shon Schugk. The now-graduated senior had a big year, earning First-Team AllState honors. He also posted 145 digs and 382 kills on the season. He wasn’t the only one to get All-State recognition, however. Teammate Curtis Fowler, a junior setter, made the Second Team. Two Sentinels were Honorable Mention. Junior middle hitter Gabe Geertson and sophomore outside hitter Clark Fowler earned the recognition for their leadership and production on the court. l
Brooklyn Van Renselaar (far-right, No. 5) was a Second-Team All-State performer for Mountain Ridge this past spring season. (Photo courtesy of Andre Ashton.)
6 spots to treat your pup during National Dog Month
More and more restaurants seem to be offering treats, both sweet and savory, for customers’ furry family members. Around town in Salt Lake County, there are plenty of places that offer free or low-cost items to celebrate your pet for National Dog Month in August.
Whipped cream “Pup Cups”
Starbucks isn’t just a well-known place for toddlers to tag along with parents to get a cake pop, but for furry friends to snag a free treat. Most locations offer a cappuccino-size cup with whipped cream called a “puppuccino” by the franchise and deemed “pup cup” by customers. Just ask the barista for it when you get yourself a treat, free of charge.
Matt Young from the West Jordan location of the chain Culver’s, said the franchise also offers pup cups with whipped cream and an outdoor patio where dogs can enjoy them.
The burger restaurant Freddy’s has also been known to give away free pup cups.
Custard and ice cream
All Shake Shack locations offer a treat for their customers’ furry friends. For purchase, pet-parents can buy a bag of gourmet dog bones or a “Pooch-ini” made with the franchise’s dog-safe custard, topped with a Milk Bone, said Riverton’s Shake Shack manager Gregory Jensen.
The staff at this particular Utah location are especially dog-friendly, said Jensen. If you go through the drive-thru and let them know you have a dog in the car, workers will give a free Milk Bone treat and your dog might be added to the dog wall of photos inside the restaurant. Most locations lack a drive-thru like the Riverton store, but usually have a
By Rebecca Olds | rebecca.o@thecityjournals.com
patio of some sort.
Some Handel’s Homemade Ice Cream locations offer what they call “Frosty Paws” or “Dogsters” for four-legged friends which is ice cream specifically made for dogs and comes in a variety of flavors to choose from, including peanut butter. A single-serving Frosty Paws is available for $3 at the Sandy and Cottonwood Heights locations of the franchise and can even be ordered for delivery.
Ground hamburger “Puppy Patty”
The burger joint In-N-Out offers a more savory offmenu item for the furry family members of its customers.
Marielena from customer service said most stores offer a “Puppy Patty'' which is an unsalted version of their normal hamburger patty. In Utah, she said these cost owners just more than a dollar. l
Shake Shack’s Pooch-ini is made with custard and topped with a Milk Bone. (Courtesy of Riverton Shake Shack)
5 tea shops to check out in the Salt Lake Valley
By Peri Kinder | peri.k@thecityjournals.com
Tea shops are enjoying a surge of popularity throughout the country, and Salt Lake is no exception. These five shops in the area offer more than just a cup of tea; they blend artisanal teas with unique social experiences from tea parties to live music.
7BUDDHA TEA HOUSE AND DESSERTS (4913 STATE ST., MURRAY)
This trendy tea house in Murray offers a unique menu of drinks from boba to slushes. Its signature beverages include the Pinky Lychee with red dragonfruit and lychee with aloe vera or crystal boba topped with sea salt milk foam. There’s also the popular Matcha Red Bean Milk Tea or the Mango Matcha Latte. Refreshing spring teas include Just Peachy, Mango Paradise or Strawberry Plum Tea. It’s always a new taste experience when you stop by 7Buddha. Learn more on Instagram @7BuddhaTea.
AUNTIE RAE’S TREATS & TEA PARTIES (4704 S. HOLLADAY BLVD., HOLLADAY)
Inspired by author Jane Austen, Auntie Rae’s is a journey to a time when tea service was a ritual and conversation a skill. An outing at Auntie Rae’s shouldn’t be rushed, but savored as an indulgence. Themed birthday parties at Auntie Rae’s include a Princess Tea with crowns, sandwiches and tea service. The shop also hosts murder mystery tea parties for small groups. With an elegant high tea menu, a fun garden tea option or afternoon tea with finger sandwiches, scones and dessert, Auntie Rae’s is sure to become a family favorite. Visit AuntieRaes.com to learn more.
SODABOBA (10309 S. REDWOOD RD, SOUTH JORDAN)
If you combine boba tea, tasty menu items and support for local musicians, you
get SodaBoba. Taiwanese boba drinks are available in many flavors including cookies & cream, pineapple passion fruit, honeydew milk and matcha brown sugar. Plus, the finger-food menu offers savory pork potstickers and tempura shrimp, Korean street food favorites. But newcomers to SodaBoba must try the Croffle, a waffle-croissant hybrid with toppings that include Nutella, chocolate syrup, dulce de leche and cinnamon almond. The shop regularly holds free concerts highlighting musicians in the area. For more information, visit SodaBoba.net.
TEA & BROWN (5486 S. 1900 WEST, TAYLORSVILLE)
One of the newest tea spots in town, Tea & Brown is making a splash with its teas made from imported ingredients, using the traditional hand-shake method. Tea enthusiasts will find a range of flavors, from classic teas to brown sugar boba, bubble tea and fruit blends. Fan favorites include the Red Guava Golden Oolong Tea, the Mango Pomelo Frappe, the Black Tea Latte and the Cocoa Matcha Teaccino. Online ordering is available. More information at TeaBrownTaylorsville.com.
TEA ZAANTI (1944 S. 1100 EAST, SALT LAKE)
With dozens of loose-leaf tea varieties, like vanilla hazelnut and strawberry oolong, Tea Zaanti is a must for tea lovers. Favorite teas include the Nutty Matcha Latte, the Choco Tea Latte (with chocolate pu’reh) and the ceremonial matcha, sourced from Japan. Tea Zaanti is also the only tea and wine cafe in Salt Lake, boasting the best wine prices in the state. With a focus on small producer wines, the restaurant offers wine-by-theglass or bottle. Menu items include a charcuterie platter, soups and sandwiches. Visit TeaZaanti.com to learn more.
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Welcome to Utah, home to some fun food traditions
By Cassie Goff | c.goff@mycityjournals.com
“Whatis dirty soda?” a friend living in Las Vegas texted me recently.
This message quickly brought memories of conversations with my non-Utah-dwelling family and friends to mind—conversations questioning Utahns love of fry sauce, our affinity for green Jell-O, and, of course, the definition of dirty soda. As a reporter, I decided I needed to explore some of these unique Utah foods to learn their history for this special edition of the City Journals (and to better answer questions from faraway friends and family).
A quick Google search does indeed bring up scones, green Jell-O, funeral potatoes, dirty soda and fry sauce as foods unique (or iconic, or classic) to the State of Utah.
“Almost all are unhealthy which is fascinating to me. I thought that Mormons ate healthy until I moved to Sandy and realized that processed food is the mainstay of the diet,” said resident Linde Delman.
Green Jell-O has been recognized worldwide as being unique to Salt Lake City, Utah… at least since 2001. The notoriety can be traced back to a group of BYU students who gathered 15,000 signatures petitioning the Utah State Legislature to make Jell-O the official state food.
Former Utah Commissioner of Agriculture Lenoard Blackham took notice of the petition and sponsored a Resolution Urging Jell-O Recognition. The resolution recognizing Jell-O brand gelatin as a favorite snack of Utah was passed during the 2001 General Session.
“Jell-O is representative of good family fun, which Utah is known for throughout the world,” Blackham said at the time.
(The legislative resolution even notes traditional favorite recipes at family, church and community dinners which include such additions as bananas, apples, marshmallows, pretzels, carrots and grapes. Residents also recommend mandarin oranges, cream cheese, cottage cheese, mini marshmallows, fruit cocktail and whipped cream.)
The 2002 Winter Olympics then solidified green Jell-O as a Utah unique dish—at least for the pin collectors. The collectable green Jell-O pin was discussed as a runaway favorite among pin collectors and quickly gained international favor.
The Salt Lake Tribune even sponsored a Jell-O haiku contest between 2010 and 2017.
“I think a lot of the Utah-specific recipes are about maximizing resources. Making large quantities for large families or church groups with inexpensive ingredients to feed the masses probably comes from a place of necessity. Pioneers had to stretch their food supplies for survival, and I think that same mentality carries through to the modern day culture in Utah,” said resident Collett Litchard.
The influence of The Church of Jesus Christ of Latter-day Saints pioneering traditions has been well-documented for having significant impacts on the local food traditions
of Utahns. Many of these traditions and recipes have been passed down through oral stories and handwritten recipe cards. One of the strongest ties to the state’s religious history must be the funeral potato.
“(Funeral potatoes) are traditionally prepared and served by the Relief Society at a lunch at the ward following a funeral,” said resident Polly Light.
For those unfamiliar with funeral potatoes, we might think of them as a cheesy potato casserole (as a closely related dish—don’t come for me, readers). Funeral potato recipes typically call for cubed gold potatoes baked in a 9x13 dish with sour cream, grated cheddar cheese, and cream of (chicken or mushroom) soup (or clam chowder). Additional ingredients may include onions, green onions, thyme, sour cream and onion potato chips.
Resident Nancy Perkins made mention of probably one of the most important ingredients for funeral potatoes—corn flakes.
“Throughout the 20th century, LDS wards put together cookbooks from people’s family recipes (which is probably why there are so many stories about funeral potatoes and other casserole-type dishes),” said resident Jennifer Mattson.
“We follow the recipes from the church cookbook 40-ish years ago,” echoed resident Holly Raddatz.
“I never heard of fry sauce before I moved to Utah (and I had lived a lot of places),” said Litchard. “I distinctly remember the first time we ate out and they asked us if we wanted fry sauce. My husband said, “you mean ketchup?” The waitress laughed and had to explain it to us.”
Many Utahns have had the experience of being questioned about fry sauce habits, but it’s one of the Utah foods whose history isn’t quite solidified. (It’s been rather saucy about discussing its past.)
Some residents call back to 1941 where Don Carlos Edwards blended ketchup and mayonnaise calling it the “pink sauce” for which he put on his burgers at Don Carlos Barbeque. Some residents turn back to Stan’s Drive-In in 1955 where two high school students Ron Taylor (Stan’s son) and Max Peay played around with ketchup-based sauce recipe. In 1957, a sales representative from Arctic Circle asked Taylor’s permission to take the fry sauce recipe to headquarters. (Much of this fry sauce history has been recorded by Michael P. Christensen in his article “Utah’s Fry Sauce.”)
Many residents and researchers attribute the history of the sauce to the chain restaurant of Arctic Circle, which some of the less-known history corroborates.
“Growing up in the ’80s, I don’t remember any other fast food chain offering fry sauce except (Arctic Circle),” said resident Pat Shields.
Utah residents generally agree that Arctic Circle does have the best fry sauce, but Crown/
Astro Burger follows in as an extremely close second (their pastrami burgers also tops the list for popular Utah foods). The Training Table was also mentioned as a favorite for fry sauce.
“We use barbecue sauce in fry sauce to add extra flavor and kick to the ketchup/mayo combo,” said resident Aime Clark.
Dirty soda has been such a popular treat among Utah residents over the past 20 years that there was even a trademark battle over it. In 2015, Swig sued Sodalicious for copying the “dirty soda” concept for their drive-by drink shop business. Two years later, the legal battle ended in a settlement. In the meantime, many different businesses popped up including Sip-N, Sip-It, Slurp and Fizz.
Dirty sodas are drinks (you guess it, typically sodas) with added cream, flavors, syrups or fruit. They resemble mocktails as some recipes use the adage “spike” as in spiking the soda with flavored syrup.
“We don’t drink alcohol, so we need to have something!” said resident Candice Wright.
“(These) drinks grow increasingly popular in the predominantly Mormon state where sugar is a common indulgence,” reported Lindsay Whitehurst from the Associated Press in 2016.
Many Utah residents echo the sentiment that many Church of Jesus Christ of Latter-day Saints’ members have extreme sweet tooths.
“Sugar is a legal vice for Mormons,” summarized resident Ric Heaton.
Resident Codie Gleason had a different take for the ever-rising popularity. “There’s something about how customized they are—I think it brings an appeal to big families because everyone has a different favorite.”
Overwhelmingly, the favorite dirty soda recommendation from our readers has been a Diet Coke or Dr. Pepper with coconut (some recommend the coconut be with lime, others recommend additional creamer, some recommend both).
Recommendations for our readers have also included peach mango lemonade with whipped cream, pear Mountain Dew, and Mountain Dew with cream and raspberry flavoring.
Residents also mentioned other foods that immediately come to mind as being traditional, or specific, to Utah. Here are some of their answers: frog-eye salad, Hawaiian haystacks, (tater tot) casseroles, ranch dressing, coffee substitutes, boysenberry pie and no-bake cocoa cookies.
“Bread seems to be a big part of the Utah culture. There is a lot of homemade breadmaking and a lot of homemade jam canning,” Mattson said.
Some restaurants even popped up in their answers as being loved by Utahns including: Sauced Up Salsa, Clover Club (chips), Café Rio, Crumbl and Aggie Ice Cream.
Interestingly, no one mentioned salt (even though we have millions of tons of it from the lake) or the first KFC (on 3900 South and State Street; the Do Drop In was bought and rebranded to be the first Kentucky Fried Chicken in 1952).
For more information about Utah food, the University of Utah Press has published “This is the Plate: Utah Food Traditions” edited by Carol Edison, Eric Eliason and Lynne McNeill. l
“I think they got the name because after a funeral service, lunch is usually provided by church members, and many volunteers will make the same type of food, which is usually ham, funeral potatoes, salad and rolls,” said resident Holly Raddatz. (Liudmyla Chuhunova/Shutterstock)
When kitchens go wild: Inspectors share their craziest encounters
It's a sunny Tuesday morning, and while most of us are just settling into our plans on where to eat out for lunch, Salt Lake County’s food safety inspectors are already knee-deep in their daily adventure of culinary compliance. Yes, while the rest of us imagine inspectors merely walking through restaurant doors, ticking off checkboxes on clipboards, and nodding sternly at chefs, the reality is far richer—and sometimes downright absurd.
"Every day is like opening a new episode of a sitcom," one inspector said. "You never know what you'll walk into."
Formally, food safety inspectors have the title of Environmental Health Scientists. To protect the privacy of the food inspectors and the errant restaurants they audit, their names have been withheld.
Consider the inspector who once found a pigeon wandering the kitchen. "It had been let in through a garage door during a food delivery. The operator was chasing it around with a broom," he recalls. And that’s not the strangest encounter. How about the portable cement mixer, still caked with dried cement, being used to batter chicken? Or the restaurant that thought buying turtles from PetSmart to make turtle soup was a bright idea? Yes, that happened too.
By Shaun Delliskave | s.delliskave@mycityjournals.com
Despite these bizarre incidents, most restaurant inspections are more routine. Inspectors don’t secretly hope for calamity. "We actually hope to find clean, well-maintained restaurants," one inspector said. "It’s a good day when we don’t have to shut anyone down or issue a fine."
But let’s not kid ourselves: not every inspection is a smooth ride. "We call it the ‘fire drill,’" explains another inspector. "The manager or owner’s eyes get huge, and they start ordering employees to do all sorts of tasks to cover up potential violations.” While they’re barking orders like they're trying to win an Oscar for Best Director, one can only imagine the frenzy in the kitchen as employees scramble to hide evidence of unsanitary conditions. “It’s rarely successful and sometimes leads to more violations,” he said.
And then there’s the matter of timing. Restaurant owners often grumble about inspectors showing up at the most inconvenient moments. "We’ve heard complaints like, 'You only come when the refrigerator is broken,' or 'Did Obama/Biden send you?' and 'Did Trump send you?'" shares another inspector.
Despite the chaos, inspectors occasionally find hidden gems. "I’ve had the opportunity to learn about a lot of unique dishes
and cuisines," one inspector said. Temporary events and mass gatherings often showcase dozens of cuisines and cultures, offering a culinary education that goes beyond the typical American diner fare.
But don't be mistaken, despite what people think, inspectors never sample the food. "A lot of people ask us if we taste-test during inspections. We do not. Our job is to ensure food safety, not to rate the flavors," one inspector clarifies. They also refute the notion that they’ve become overly cautious eaters. "I still eat out regularly. I’m just more aware of the risks," an inspector said.
The job isn't all about playing food police. It’s also about helping restaurants meet standards creatively. "Some try the distraction method—sending multiple people to accompany the inspector in hopes of dividing their attention," an inspector said. "Others send all food handlers on break, essentially halting food service during the inspection. Neither method works particularly well."
Inspectors also encounter interesting repair solutions in new or remodeled restaurants. "We’ve seen some very innovative plumbing and equipment fixes," one inspector recalls, "but we always try to guide them to ensure safety and compliance."
When asked what advice they would give to restaurant owners to smooth out inspections, inspectors unanimously suggest
being present during the inspection. "Know about the issues firsthand," one says. "Don’t be afraid to ask questions. Correct violations immediately when possible; it shows you take food safety seriously and improves your inspection report."
For the public, the key to dining safely is awareness. "Look for the health department permit," one inspector advises. "Each permit has a QR code that links to the most recent inspections of that restaurant. Google reviews are not always reliable for safety concerns. It’s worth checking the past inspection reports if you’re curious."
The public can also visit the Salt Lake County Health Department’s website to view inspection reports at slco.org/health/ inspection/.
The ultimate goal for both inspectors and restaurant owners is the same: to ensure that patrons enjoy safe and delicious food. And while the road to this goal is often paved with unusual, funny, and sometimes downright bizarre experiences, it’s all in a day’s work for Salt Lake County’s restaurant inspectors.
As one inspector wisely concludes, "We want customers to be safe, and we want businesses to be successful. And if we get a good story out of it every now and then, well, that’s just a bonus."l
A Salt Lake County food safety inspector checks the temperature of tomatoes. (Photo courtesy of Salt Lake County Health Department)
8 Utah restaurants that serve up unique desserts
By Rebecca Olds | rebecca.o@thecityjournals.com
Utahis full of sweet treats and there are whole stores dedicated to gourmet cookies, cheesecakes, milkshakes and more. But for many, a good dessert is better when it accompanies a good meal, and it’s even more interesting to the palate if it’s something that’s new.
Here are eight restaurants across Davis, Salt Lake and Utah counties that not only bring good food to the table, but follow up with delicious and lesser-known desserts. The list is for all price-ranges, starting with the most expensive on the top. Prices range from $3 to $14.
ANTICA SICILIA - TORTA DELLA NONNA
Italian desserts at Millcreek’s Antica Sicilia are made fresh daily by restaurant co-owner, Giuseppe Mirenda’s mom, Margherita D’Alessandro. He said he doesn’t know of anyone else in Utah who makes the dessert.
“It’s the cake my grandma used to make all the time,” said Mirenda.
The recipe for the torta della nonna or “Grandma’s cake,” is an olive oil cake served at the restaurant made of fresh ingredients with a zabaglione sauce. The restaurant serves 40 portions of the cake every night, and is almost always sold out before close.
LIBERTANGO - PERA AL VINO
This Argentine steakhouse in Sandy promises you a taste of the fancy life. Libertango also has some desserts you’d be hard pressed to find anywhere else in Utah. Their pera al vino is a sliced pear soaked in a red wine sauce paired with vanilla ice cream. They also offer a guava marmalade and mozzarella stuffed empanada drizzled with citrus and honey yogurt.
MUMBAI HOUSE - KHEER, KULFI, GULAB JAMUN
Traditional homemade Indian desserts at Mumbai House in Salt Lake City feature cardamon, golden raisins and rose syrup. Kheer, cardamom rice pudding with cashews and golden raisins; kulfi, a homemade Indian ice cream with cream, pistachios, cashew nuts and cardamom seeds; and gulab jamun, a pastry soaked in rose syrup, are all available to satisfy your sweet tooth at a good price.
VIETOPIA BISTRO - CHÈ 3 MÀU
Vietopia Bistro in Farmington Station offers a wide variety of Vietnamese cuisine, including a dessert known as “chè 3 màu” or “three colors dessert.” Made in distinct layers, there are sweetened red and mung beans on the bottom, usually green pandan jelly, and a white sweet coconut sauce.
AUBERGINE KITCHEN - COCOA AND PEANUT POWER HAYSTACKS
As a healthy vegan, gluten free and no sugar added option, Aubergine Kitchen (var-
Margherita D’Alessandro makes all of Antica Sicilia’s desserts fresh daily, including her mother’s recipe of olive oil cake referred to by the restaurant as “torta della nonna,” or “Grandma’s cake” in English. Antica Sicilia first opened in 2016. (Rebecca Olds/City Journals)
ious locations) has you covered for dessert. The haystacks look almost like a power bite sweetened with dates rather than sugar, so you can get your sugar fix without the processed sugar.
CHICHO’S FLAVORS - DESSERT EMPANADAS
Caribbean food, such as found in the Dominican Republic, can be found on a food truck that drives around Utah. Although it’s technically not a restaurant, this one had to make the list. Chicho’s Flavors offers sweet options of the traditional empanada full of coconut, pineapple and apple.
99 THAI FUSION - MANGO STICKY RICE
When you think of rice, you may not think of something sweet. But a traditional Asian dessert with real mango, coconut milk and sticky rice from 99 Thai Fusion in Layton may change your mind. It’s also one of the healthier dessert options out there if that’s important to you.
THE SMOKED TACO - CHURRO FRIES
With three locations in Utah County, The Smoked Taco has a fun spin on a classic Mexican dessert. Churro fries bring all that you love about churros in a more bite-sized form. Plus, who doesn’t want some added whipped cream and a caramel drizzle on top? In the past, the restaurant has even had a strawberry and Nutella specialty flavor.
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You can help change the tone of political discourse
Aimee Winder Newton
Salt Lake County Councilwoman|
District 3
CONTACT: Susan Schilling 801-280-0595
susan@mountainwestchamber.org
We are excited to announce that our community has welcomed many new businesses in the past month! These businesses bring diverse services and products that will enrich our local economy and enhance our community’s vibrancy. We had the pleasure of hosting ribbon-cutting ceremonies for the following establishments:
• Mountain View Implants
o 6351 West 13400 South, Herriman
• Salt City Ortho, Copper Cove Pediatric Dentistry, and Foundation Physical Therapy
o 11962 Anthem Park Blvd., Herriman
• Encore Academy, Antelope Ebikes, & TL Flooring
o 2774 West 14000 South, Bluffdale
• 7-11
o Porter Rockwell and Redwood Rd., Bluffdale
• Lucky Thai
o 5516 W. 13400 S., Herriman
• Taqueria Chunga
o 13322 S. Rosecrest Rd., Herriman
• Royal Court Pickelball Club
o 15892 Rockwell Park Cove, Herriman
• Smith’s Marketplace Groundbreaking
o By FatCats Fun in Bluffdale
• DeCoeur Fine Art
o 14572 S 790 W, Bluffdale
• Quick Quack Carwash
o Porter Rockwell and Redwood Road, Bluffdale
These businesses are excited to serve you, and we hope you will join us in supporting them. By shopping locally, you help our community grow and thrive. Your patronage makes a significant difference in sustaining the vibrant business environment that benefits us all.
All year long the Mountain West Chamber Board of Directors, along with local business owners, and community leaders, work hard in raising money for scholarships. We work together with local high school counselors, and we ask them to nominate the, “Most Resilient” students. These are the real go-getters, the comeback kids, the ones who worked extra hard to finish strong! We are excited to announce that we have awarded 8 very deserving local HS graduates, they will receive $1500 each to go towards continuing education. Congratulations, we are all so proud of you! The golf tournament is how we fund this program. We are looking for golfers, sponsors and donators for the annual tournament that will be on August 9. Check out www.mountainwestchamber.org for more information.
The recent assassination attempt of former President Donald Trump has been a wake-up call for many people in our country. And it’s about time.
For too long, we have given in to the money-making schemes of cable news stations, social media companies, politicians and others who profit off of strong emotions like fear, anger and hate. They are all attempting to capture your most scarce resource…your attention. And that captive attention is worth billions to them in advertising revenue.
A few years ago I mentioned to the campaign manager of a political candidate that I wished his candidate would tone down the rhetoric and talk about real policy rather than just throwing “red meat.” He told me that the red meat gets him on cable news and when that happens they get more political donations. What a disappointment.
Our country was founded on passionate disagreement, debate and compromise, but we are losing the ability to have hard policy conversations without calling names, using pejorative language and taking things personally. We need to learn how to disagree in a better, more productive way.
My four children each have very different political leanings. One leans to the left and cheered on Bernie Sanders when he ran for president. Another is more libertarian. One loved Donald Trump. Another is more of a classic, Reagan-esque conservative. A few years ago I decided that if the Newton family could learn how to “disagree better,” anyone could.
It has taken practice. Not all of my kids are willing participants in my experiment all the time. But we’ve gotten to the point where we can have political discussions without someone stomping out of the kitchen or calling someone names. That’s progress.
Here are some of my tips on how to practice this with your family and friends:
1. Be a listener. Honestly, this is the most important way you can positively contribute to political discussions. Don’t just listen to better form your own argu -
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ment, but listen with the intent to understand. Show genuine curiosity. Try to truly see the other person’s perspective and understand their ideas. Repeat back to the person what you heard them say.
2. Don’t be sarcastic or make diminishing comments. It’s easy to want to do a “gotcha” or mock someone’s perspective, but that doesn’t help you build relationships and certainly doesn’t convince someone of your viewpoint.
3. Share the time. Some people want to dominate a conversation. Make sure you are spending more time hearing another viewpoint than sharing your own.
4. Don’t associate your identity with your political views. Our identities as parents, siblings, Jazz fans, and neighbors should all matter more than our political identities.
5. Finally, don’t consider it a failure if you fail to persuade someone of your view. Sometimes people change their minds and sometimes they don’t, but the relationship should stay healthy regardless.
I truly believe that the future of our nation depends on us learning this skill. American democracy depends on us assuming some good faith behind people and positions we think are wrong. We need to tamp down the anger, the rhetoric, and the hostility toward our fellow men. While we need politicians to do this, we also need you to help us do this. Our kids should grow up in a country that models kindness, empathy and healthy debate. Strong feelings are great! It’s how you share them that matters.
Groovy grub
The Utah food scene in the ’70s was abysmal. The state’s greatest culinary achievement was Arctic Circle’s fry sauce, followed closely by green Jell-O salads filled with pineapple or shredded carrots or (retching noises) cottage cheese.
I was a kid during that decade and my mother was a whiz at preparing trendy 1970’s cuisine. She mastered the crushed-saltine meatloaf. She casseroled the heck out of tater tots, cream of mushroom soup and ground beef. Her chicken-fried steak (hamburger patties covered in smashed cornflakes and slathered with A-1 sauce) was a weekly staple.
In a rush, she’d chop up a jarful of dried beef, mix it into a cream sauce and dump it on toast. The sodium content of that meal is still wreaking havoc on my kidneys.
Going out to dinner was a luxury for our family, which included me and four siblings. So that left Mom with the difficult task of feeding six people every night with whatever we had in the cupboards. Mom would sit at the table, clenching her jaw, and I knew better than to complain about the tuna and potato chip casserole. But I still did.
Eating at a restaurant was an event. I have vague memories of eating at Restaurant Minoa, a Greek place in Salt Lake, wearing my Sunday best and feeling very adult when I ordered the halibut (which I didn’t eat be-
Peri
Kinder Life and Laughter
cause I found a fishbone and refused to eat, and my parents got mad and we never went back).
I also remember trying Chinese hot mustard for the first time. I smothered my char siu pork in the creamy sauce, put it in my mouth and regained consciousness three hours later.
Most of our dining out was at places like Shakey’s, with its deliciously crispy pizza crust, or A&W drive-in, with food trays clipped to the car window and frosty mugs of root beer. There was also Dee’s Hamburgers in Murray that featured a creepy clown sign and cheap burgers.
Church dinners played a big part in my childhood. The potluck free-for-all was a Russian roulette of food poisoning. We knew whose overcooked ham was sprinkled with cat hair, and how to avoid potato salad that had been left in the sun. But the dessert table was fair game with its chocolate sheet cake, spice cookies and lemon bars. I didn’t even
care if they were covered with Siamese fur.
We also subsisted on Mormon wedding fare; miniature paper cups filled with butter mints and peanuts, and grape Kool-Aid spiked with 7-Up.
But my favorite childhood dining memory was going to Chuck-A-Rama with my grandparents. We’d go on Sunday (which mom didn’t approve of but which wasn’t a sin if you were with your grandparents) and the all-you-can-eat buffet was laden with piles of fruits and salads and meats and desserts, gleaming under fluorescent lights like an offering to the gods.
We’d load our plates and eat until we
were dizzy. Then we became Grandma’s partners in crime. Although signs at ChuckA-Rama said taking food home was strictly forbidden, Grandma told each of the grandkids to get a fried drumstick or chicken breast, and a scone. She’d wrap the food carefully in napkins and walk out of the restaurant as nonchalantly as Al Capone.
Now, the bland food of my childhood is replaced with tasty cuisine from all over the globe. But I often miss my childhood dinners with everyone sitting around the table. Although it’s still a hard “No” to tuna casserole, with or without potato chips.
